INGREDIENTS:
-1 pound baby Dutch yellow potatoes
-3 ears corn, each cut crosswise into 6 pieces
-1/4 cup unsalted butter, melted
-4 cloves garlic, minced
-1 tablespoon Old Bay Seasoning
-1 pound medium shrimp, peeled and deveined (I bought the frozen raw shrimp that are already peeled and deveined)
-1 (12.8-ounce) package smoked andouille sausage, thinly sliced(in Wal-Mart they have this next to hotdogs and I used the Cajun smoked one)
-1 lemon, cut into wedges
-2 tablespoons chopped fresh parsley leaves
(I added more old bay seasoning and sprinkled on top of it all before putting it in oven, gives it a real kick and taste amazing)
DIRECTIONS:
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
In a small bowl, combine butter, garlic and Old Bay Seasoning.
Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
Serve immediately with lemon wedges, garnished with parsley, if desired.